How To Make Ayurvedic Buttermilk

Ayurvedic Buttermilk is considered to pacify all three DoshasVata, Pitta and Kapha. It is light, easy to digest, and healing, so it is included at the lunch meal for all the patients at Vaidyagrama, where this demonstration took place.

Watch: How To Make Ayurvedic Buttermilk

In this video, Dr. Aruna demonstrates how they make Ayurvedic Buttermilk at Vaidyagrama. The milk comes straight from the cows who graze in the coconut palm-rimmed fields behind the large open-fire kitchen.

For those of us who don’t have our own cows, here is how to make it at home.

Ayurvedic Buttermilk Recipe

How To Make Ayurvedic Buttermilk


  • 1 cup organic whole milk yogurt
  • 4 cups filtered water
  • 1 teaspoon ghee
  • 1 generous pinch mustard seeds
  • 1 very generous pinch turmeric
  • Optional: curry leaves, cumin, cilantro leaves (coriander)


  1. Put the yogurt and water in a medium sized mixing bowl and beat with an electric beater. After some time, the butter will separate from the curd. Pour through a sieve, saving whatever lumps collect to make ghee. Set the liquid aside.
  2. Melt the ghee in a saucepan over medium heat. Add the mustard seeds and pop. Immediately add the turmeric and swirl the pan. Pour in the strained liquid and heat gently. Do not boil. Just when the buttermilk is warm to the touch, remove from the heat and serve.
  3. Note: if you are adding curry or cumin you can add it with the turmeric. If you add cilantro, stir it in just before serving.
  4. *You can make it Vegan by fermenting coconut milk and diluting it with water 3:1. Use coconut oil instead of ghee and follow the directions from there.


Buttermilk is such a “grandmother’s medicinal”. I wonder how many people still drink this.

Do you ever take buttermilk, and if so how do you make it, or take it?